This no-cook blackberry chutney is spicy from jalapenos, sweet from berries, tart from apple cider vinegar, and easy by virtue of the fact that it's no cook. It tastes good right away and even better after sitting overnight.

We have a beet pickled egg with cardamom and star anise, as well as a curried pickled egg with Indian spices, a jalapeno pickled egg with cumin and oregano, and a tarragon pickled egg with mustard seeds. My favorite is the beet pickled egg.